OIL UPTAKE IN DEEP FAT FRYING AS AFFECTED BY POROSITY

The porosity of a restructured potato product ranged from 0.089 to 0.1 68 after fluctuating subfreezing storage temperatures. A linear relati on was found between oil uptake during frying and porosity prior to fr ying. Bulk and particle density, and porosity were monitored for up to 5 min during deep-fat frying. Particle density increased gradually, b ulk density decreased and porosity increased noticeably. After an init ial short period, oil uptake correlated linearly with porosity of the fried product. A new term, ''net porosity'' which excluded the void vo lume occupied by oil was developed for describing the oil uptake mecha nism.